Puerto Rican Caldo Gallego

Ready in 1h

Try this Puerto Rican Caldo Gallego recipe, or contribute your own.


1/2 lb Spanish chorizo; or Mexican chorizo
1/4 lb Salt pork; diced
2 1/2 qt Water
1/2 lb Green cabbage; sliced thin
1/2 lb Dried white beans; soaked and drained
3 cloves Garlic; peeled
fresh dill; Chopped
2 c Kale; tough stems removed and sliced thin
2 ts Worcestershire Sauce
few dashes Tabasco sauce; or to taste
1/2 lb Turnips; peeled, quartered and sliced
1 lb Chicken thighs
1/2 lb Potatoes; peeled, quartered and sliced
Black Pepper; freshly ground
Salt; to taste
1/2 lb Ham; chopped
1 md Yellow onion; peeled

Original recipe makes 6



Place the drained beans, chicken, chorizo, ham, salt pork, onion, garlic, Worcestershire sauce, Tabasco sauce and water in a 6- to 8-quart soup pot. Bring to a boil, then turn down to a simmer. Cook, covered, for 45 minutes. Remove the chicken pieces from the pot and debone. Set the meat aside and discard the bones. Add the remaining ingredients except the salt, pepper and chicken to the pot. Simmer, covered, for 25 minutes, then add salt and pepper. Return the chicken meat to the pot and simmer for a few more minutes. Top with the optional dill. This recipe serves 6 to 8. Comments: This spicy, hearty soup is a gift to the island by the Spanish. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 10-23-1991 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 09-06-1995 Recipe by: Jeff Smith

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Calories Per Serving: 645 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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